Whip the heavy whipping cream with the pistachio ice cream flavoring. Set aside.
Then mix the ricotta, swerve sweetener and strawberry jel powder together. Then fold in the whipped cream. ⠀
Cut your Cut da Carbs flatbreads into 4 equal rectangles. Use a cannoli shell mold/tubes to wrap each rectangles around the tube and fried in avocado oil.
Once your cannoli shells are cool, pull out the mold tubes and dip the ends in melted ChocZero milk chocolate and chopped pistachios.
Then using a pastry bag filled with your strawberry ricotta filling, pipe into each side of your shells.
